How to Buy, Store, and Cook Asparagus, In Season in March

How to Buy, Store, and Cook Asparagus, In Season in March

Another veggie that makes us warm-weather hopeful, asparagus is incredibly versatile. Shaved in a salad, roasted until crispy, or pureed into soup, these green stalks have a bright, unique flavor (and certain smelly properties, if you know what we mean). Like artichokes, this vegetable is difficult to pair with wine, so it may be wise to crack open a cold one instead. Check out the slideshow above for recipe ideas, and read on for information about how to buy and store these springy spears.
HOW TO BUY
Whether you’re buying thick, thin, or medium asparagus, choose firm, bright-green stalks with tight tips and moist ends. Other varieties of asparagus are purple or white; just make sure their color is also vibrant with no brown spots or blemishes.
HOW TO STORE
Asparagus is best eaten fresh; if that’s not possible, store it in the refrigerator standing upright in a container of water, like you would keep flowers, with the tops covered loosely with a plastic bag. Because asparagus is grown in sandy soil, you should wash the spears and remove any grit from the tips before using. If the stems are thick, use a vegetable peeler to remove the outer layer.

Ricotta Gnocchi with Asparagus, Peas, and Morels

Spring Egg Drop Soup

This is the time of year to try all different kinds of garlic--spring garlic, young garlic with unformed cloves, garlic scapes. Use any of them in this vegetable-packed egg drop soup recipe.GET THE RECIPE